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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-10-2018, 12:21 AM | #1 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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chunk size vs smoke quality
has anyone tested this to see if the size of the chunks affects smoke quality on a charcoal cooker?
ie if you use two huge chunks vs say 8 smaller chunks but exact same amount of wood - what difference does it make
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3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN! |
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03-10-2018, 12:30 AM | #2 |
Take a breath!
Join Date: 08-15-14
Location: Simpletown, USA
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smaller chunks=better combustion = cleaner smoke
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Cascade Smokers "Whole Hog" Insulated Reverse Flow Vertical & Wilson 640XL Deluxe |
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Thanks from: ---> |
03-10-2018, 03:42 AM | #3 |
On the road to being a farker
Join Date: 10-25-17
Location: Swiss Alps
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I use smaller chunks on a kettle with a Smoke'nSear than I do in my WSM, just find it delivers even light smoke more easily. If the chunks are too large I find I have to ten them to fully burn evenly.
A bit smaller than fist sized chunks works best for me on the bullet. I leave the bark, it helps with the smoke ring and has not given me bitter flavours.
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If you ain't cooking, you ain't good looking. |
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03-10-2018, 08:01 AM | #4 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Depends on airflow. I use smaller chunks in my insulated cabinet than my Jimmy or 1/4" vertical. With more air I can use bigger chunks. I don't want anything to smolder too much.
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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03-10-2018, 08:10 AM | #5 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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thanks guys, I just wanted to make sure I wasn't imagining things.
I have a bunch of mesquite on hand but I don't like mesquite-its too strong- so I decided to use just a little to see if I would like it so I cut some small chips on my miter saw, about a quarter inch thick each. I also cut some pecan chips about the same size and threw some cherry chunks in there. what I found was a thick smoke aroma but very little smoke flavor on the meat. This is something I think should be talked about more for attaining the best smoke flavor from charcoal burners
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3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN! |
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03-10-2018, 08:13 AM | #6 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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I guess now it makes sense why pellet cookers are considered to have very little smoke flavor.
__________________
3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN! |
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